A main dish with eggs cooked in tomato sauce, paired with the fresh flavors of arugula and spinach tossed in a bright vinaigrette.
Grandma's Venetian Eggs
- 1 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- salt and black pepper to taste
- 4 cups pasta sauce or basic tomato sauce
- 4 eggs
- 4 cups fresh arugula
- 4 cups baby spinach
In a small bowl, whisk the ingredients for the dressing (vinegar, lemon juice, salt and pepper) until well combined.
Ladle the tomato sauce into a large skillet. Heat over medium. When the sauce begins to bubble at the edges of the pan, make a well in the sauce with a spoon. Crack and egg into the well. Follow with the other three eggs.
Toss the arugula and spinach in a large bowl with the dressing. Place the greens on plates. When the eggs are cooked to your preference, use a spatula to place an egg and some sauce over the greens, tossing lightly.
Cooking with My Sisters, Adrian Trigiani and Mary Yolanda Trigiani, 2004